List of pasta

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For list of dishes prepared using pasta, see List of pasta dishes.
Some different colours and shapes of pasta, in a pasta specialty store in Venice.
Comparison between different types of long Italian pasta

There are many different types of pasta, a staple dish of Italian cuisine.

Some pasta varieties are uniquely regional and not widely known; some types may have different names in different languages, or sometimes in the same language. For example, the cut rotelle is also called ruote in Italy and "wagon wheels" in the United States. Manufacturers and cooks often invent new shapes of pasta; or may invent new names for old shapes for marketing reasons.

Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -oni, -one, meaning "large". Many other suffixes like -otti ("largish") and -acci ("rough", "badly made") may occur, too. In Italian, all pasta type names are plural.


Long pasta[edit]

Long pasta may be made by extrusion or rolling and cutting.

Image Type Description Translation
Barbina Thin strands often coiled into nests Little beards
Bigoi co l'arna (cropped).jpg Bigoli Thick tubes, often made of buckwheat or wholewheat flour
Bucatinicloseup.JPG Bucatini A thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".
Capelli d'angelo A synonym of capellini, they are coiled into nests Angel hair
Capellini.jpg Capellini The thinnest type of long pasta Literally "thin hair" in Italian language
Fedelini A very thin spaghetti.[1] Little faithful ones
Pistacchio di Bronte (pesto) - cropped.jpg Fusilli Long, thick, corkscrew shaped pasta that may be solid or hollow. Hollow fusilli are also called fusilli bucati. Pictured is fusilli in a pesto sauce. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle. Long rifles.
Fusilli lunghi bucati.jpg Fusilli bucati Long coiled tubes that are hollow.[2] Also called fusili col buco[3] Holed rifles
Maccheroni alla molinara Very thick, long, fresh hand-pulled pasta. Typical for the Abruzzo region. The miller’s wife’s pasta
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Perciatelli.jpg Perciatelli Identical to bucatini. From perciare "to hollow"
Pici con albume.jpeg Pici Very thick, long, hand rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci.
Spaghetti-prepared.jpg Spaghetti A long, thin, cylindrical pasta of Italian origin.[4] Spaghetti is made of semolina or flour and water. "Little strings."[5] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[4]
Spaghettiniphoto.jpg Spaghettini Thin spaghetti Small little twines
Spaghettoni.jpg Spaghettoni A spaghetti that is extra thick or extra long.[6]
Vermicelli A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti) Worms [5]
Vermicelloni Thick vermicelli Large little worms
Baked Ziti (cropped).jpg Ziti Long, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Zito is Italian for "bridegroom." (Ziti is plural).
Zitoni Wider version of Ziti Large ziti

Ribbon-cut pasta[edit]

Ribbon style pasta are often rolled flat and then cut. This can be done by hand or mechanically.

Image Type Description Translation
Bavette pasta.jpg Bavette Narrower version of tagliatelle Little drip-thread
Bavettine Narrower version of bavette
Ciriole Thicker version of chitarra
Fettuce Wider version of fettuccine Little slices
Fettucine1.JPG Fettuccine Ribbon of pasta approximately 6.5 millimeters wide Little slices
Fettucelle Narrower version of fettuccine Little slices
Lagane [7] Wide pasta
Lasagne Blätter01.jpg Lasagne (Gravagna) [8] Very wide pasta that often have fluted edges Cooking pot
Lasagnette-with-pumpkin-and-parmesan.jpg Lasagnette Narrower version of lasagne Little lasagne
Lasagnotte Longer version of lasagne Bigger lasagne
Linguettine Narrower version of linguine Little tongues
Linguine.jpg Linguine Flattened spaghetti Little tongues [5]
Mafalde Short rectangular ribbons Named in honor of Princess Mafalda of Savoy
Mafaldine.JPG Mafaldine Long ribbons with ruffled sides Little mafalde
Pappardelle Tomato Sauce.jpg Pappardelle Thick flat ribbon
Pillus Very thin ribbons
Pizzoccheri.JPG Pizzoccheri A type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
Sagnarelli Rectangular ribbons with fluted edges
Scialatelli or scilatielli Homemade long spaghetti with a twisted long spiral
Spaghetti alla chitarra.jpg Spaghetti alla chitarra Similar to spaghetti, except square rather than round,[9] and made of egg in addition to flour Named after the guitar-like device used to cut the pasta,[9] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.
Stringozzi.jpg Stringozzi Similar to shoelaces Shoestring-like
Picture 246 w.jpg Tagliatelle Ribbon, generally narrower than fettuccine From the Italian tagliare, meaning "to cut"
Taglierini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut"
Trenette con le vongole (cropped).jpg Trenette Thin ribbon ridged on one side
Tripoline Thick ribbon ridged on one side

Short-cut extruded pasta[edit]

Image Type Description Translation
Calamarata Wide ring shaped pasta Squid-like
Calamaretti Little squids
Cannelloni.jpg Cannelloni Large stuffable cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce.[10] (Italian: Large reeds)
Pasta with pesto.jpg Cavatappi Corkscrew-shaped macaroni Corkscrews
Cellentani.jpg Cellentani See Cavatappi
Chifferi Short and wide macaroni
Pasta e fagioli rapida.jpg Ditalini Short tubes Small thimbles
Elicoidali Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni Helicoidal ones
Fagioloni Short narrow tube Large beans
Fideua.jpg Fideuà Short and thin tubes Fideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.
Pastasorten Garganelli.JPG Garganelli Egg pasta in a square shape rolled into a tube
Gemelli.jpg Gemelli A single S-shaped strand of pasta twisted in a loose spiral The name derives from the Italian for twins.
Macaroni closeup.jpg Macaroni Bent tubes. May also be straight.[11] From Greek for food made from barley[12]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness.[13] Small maccheroni
Maltagliati A short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines.[14] Roughly cut
EMS-109321-Manicotti-rule..JPG Manicotti Large stuffable ridged tubes
Marziani Short spirals Martians (refers to the antennae of cartoon martians)
Mezzani pasta Short curved tube[15][16] Half-size ones
Mezze penne Short version of penne Half-pens
Mezzi bombardoni Wide short tubes Half bombards
EMS-Mostaccioli-CU-125055.JPG Mostaccioli Similar to penne but without ridges. Also called penne lisce or "smooth penne" Moustache-like things
Paccheri pasta.jpg Paccheri Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.[17] "Slaps." The name has been ascribed to a slapping sound they may make when eaten.[17]
Pasta al ceppo A sheet pasta that is similar in shape to a cinnamon stick.[18] Log-type pasta
Penne with sauce.jpg Penne Medium length tubes with ridges, cut diagonally at both ends Pens (after a quill pen)
Whole wheat penne, cooked and uncooked.jpg Penne rigate Penne with ridged sides Lined pens
Penne lisce Penne with smooth sides Smooth pens
Penne zita Wider version of penne
Pennette Short thin version of penne Little pens
Pennoni A wider and thicker version of penne.[19] It is a tube pasta with a diagonal cut on both ends.[19] Pennants [5]
Rigatoncini Smaller version of rigatoni Small large lined ones
Mezzi Rigatoni pasta.jpg Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved Large lined ones
Fusilli pasta.jpg Rotini Related to fusilli, but has a tighter helix, i.e. with a smaller pitch Helix- or corkscrew-shaped pasta
Sagne ncannulate pomodoro.jpg Sagne 'ncannulate Long tube formed of twisted ribbon
Spirali A tube which spirals round Spirals
Spiralini More tightly-coiled fusilli Little spirals
Trenne Penne shaped as a triangle
Trennette Smaller version of trenne
PastasortenTortiglioni.JPG Tortiglioni Narrower rigatoni Spirals [5]
Tuffoli Ridged rigatoni

Decorative cuts[edit]

Image Type Description Translation
Biciclette Bicycle-shaped pasta Bicycles
Campanelle with Summer Veggies (top view).jpg Campanelle Flattened bell-shaped pasta with a frilly edge on one end Little bells
Capunti.jpg Capunti Short convex ovals resembling an open empty pea pod
Casarecce.jpg Casarecce Short lengths rolled into a S shape From casereccio meaning homemade
Cavatelli in cheese sauce.jpg Cavatelli Short, solid lengths From the verb cavare meaning to hollow
Cencioni.jpg Cencioni Petal shaped, slightly curved with rough convex side Large rags
Conchiglie (pasta).jpg Conchiglie Seashell shaped Shells [5]
Conchiglioni.jpg Conchiglioni Large, stuffable seashell shaped Large shells
Corzetti.jpg Corzetti Flat figure-eight stamped
Pasta creste di galli.jpg Creste di galli Short, curved and ruffled Cock's comb [5]
Croxetti.jpg Croxetti Flat coin-shaped discs stamped with coats of arms Little crosses
Farfalle Pasta.JPG Farfalle Bow tie or butterfly shaped "Butterflies" [5]
Farfalloni.jpg Farfalloni Larger bow ties Large butterflies
Fiorentine.jpg Fiorentine Grooved cut tubes Florentine
Fiori pasta.jpg Fiori Shaped like a flower Flowers
Foglie d'ulivo.JPG Foglie d'ulivo Shaped like an olive leaf Olive leaves
Gigli pasta.jpg Gigli Cone or flower shaped Lilies
Gramigna.jpg Gramigna Short curled lengths of pasta Infesting weed, esp. scutch-grass
Lanterne.jpg Lanterne Curved ridges Lanterns
Lumache pasta.jpg Lumache Snailshell-shaped pieces Snails [5]
Lumaconi.jpg Lumaconi Large snailshell-shaped pieces Large snails
Maltagliati Flat roughly cut triangles Badly cut
Mandala pasta.jpg Mandala Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[20] A reference to mandalas.
Marille Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[20] From mare, meaning "sea"
Orecchiette Pasta.JPG Orecchiette Bowl- or ear-shaped pasta Little ears [5]
Pipe Pasta.jpg Pipe Very similar to Lumaconi but has lines running the length of it. Smoking pipes
Quadrefiore.jpg Quadrefiore Square with rippled edges From quadro ("square") and fiore ("flower")
EMS-Radiatore-CU-124957.JPG Radiatori Shaped like radiators, they were created in the 1960s, by an industrial designer.[21] They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces.[22] Radiator
Ricciolini.jpg Ricciolini Short wide pasta with a 90-degree twist Little curls
Ricciutelli.jpg Ricciutelle Short spiralled pasta Little curls
Rotelle.jpg Rotelle Wagon wheel-shaped pasta Little wheels
Rotini.jpg Rotini 2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
Sorprese.jpg Sorprese Bell shaped pasta with a crease on one side and has a ruffled edge Surprise
Sorprese Lisce.jpg Sorprese Lisce Bell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese) Smooth surprise
Strozzapreti Pasta.JPG Strozzapreti Rolled across their width Priest-chokers or priest-stranglers
Torchio noodle.jpg Torchio Torch shaped Winepress
Trofie pasta macro.jpg Trofie[23] Thin twisted pasta

Minute pasta[edit]

These are small types of pasta.

Image Type Description Translation
AciniDiPepe3.jpg Acini di pepe Bead-like pasta Peppercorns
Buchstabensuppe.jpg Alfabeto Pasta shaped as letters of the alphabet Alphabet
Uncooked anellini pasta.jpg Anelli Small rings of pasta (not to be confused with Calamaretti) Rings
Anellini2.jpg Anellini Smaller version of anelli Little rings
Conchigliette.jpg Conchigliette Small shell-shaped pasta Little shells
Corallini.jpg Corallini Small short tubes of pasta Little corals
Ditali Small short tubes Thimbles
Ditalini.jpg Ditalini Smaller versions of ditali Little thimbles
Tarhonya-3.JPG Egg barley
Farfalloni.jpg Farfalline Small bow tie-shaped pasta Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideo (coiled vermicelli).JPG Fideos [24] Pasta prepared with eggs, flour and water.[24]
Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads.
UncookedFregula.jpg Fregula Bead-like pasta from Sardinia Little fragments [25]
Funghini Small mushroom-shaped pasta Little mushrooms
Grattini.jpg Grattini Small granular, irregular shaped pasta (smaller version then Grattoni) Little Grains
Grattoni.jpg Grattoni Large granular, irregular shaped pasta Grains
Midolline.jpg Midolline Flat teardrop shaped pasta (similar to Orzo but wider)
Occhip.jpg Occhi di pernice Very small rings of pasta Partridge's eyes
Orzo.jpg Orzo (also, risoni) Rice shaped pasta Barley
Pastina.jpg Pastina Small spheres about the same size or smaller than acini di pepe Little pasta
Pearl Pasta.jpg Pearl Pasta Spheres slightly larger than acini di pepe
Puntine.jpg Puntine Smaller version of Risi
Quadrettini.jpg Quadrettini Small flat squares of pasta Little squares
Risi.jpg Risi Smaller version of orzo Little rice
Seme melone nudo.jpg Seme di melone Small seed-shaped pasta Melon seeds
Stelle Small star-shaped pasta Stars
Pasta stelline.jpg Stelline Smaller version of stelle Little stars
Stortini pasta.jpg Stortini Smaller version of elbow macaroni Little crooked ones
Btpasta(1).jpg Tripolini In larger varieties these are sometimes called Farfalle Rotonde. Small bow tie-shaped pasta with rounded edges.

Stuffed pasta[edit]

Image Type Description Translation
Agnolotti.jpg Agnolotti Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables Diminutive of old word for "angel"; this was Giotto's[who?] nickname.
Cannelloni mit Hackfleischfüllung.jpg Cannelloni Rolls of pasta with various fillings, usually cooked in an oven Big little canes
Cappelletti1.JPG Cappelletti Square of dough, filled with minced meat, and closed to form a triangle Little caps[26]
Casoncelli in una grande padella.jpg Casoncelli or casonsèi A stuffed pasta typical of Lombardy, with various fillings Possibly from casa "house"
Casunziei A stuffed pasta typical of the Veneto area, with various fillings From casa house
Fagottini al tartufo.JPG Fagottini A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles
Maultaschensuppe.jpg Maultasche A pasta stuffed with meat and spinach common in southern Germany Mouth pocket[27]
Mezzelune Semicircular pockets; about 2.5 in. diameter Half-moons
Occhi di lupo A large, penne-shaped pasta that is stuffed Ribbed wolf eyes [5]
Pelmeni.jpg Pelmeni Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough Derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
01 Beskidische Teigtaschen, Sanok 2012.JPG Pierogi Slavic dumplings of unleavened dough stuffed with varying ingredients Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie
Ravioli-casalinghi-con-la-ricotta-2.jpg Ravioli Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof Possibly from rapa, "turnip"
Sacchettini Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. Little sacks
Sacchettoni
also Sacchetti
Similar to Sacchetini, but larger. Large little sacks
Bologna-DSCF7178.JPG Tortellini Ring-shaped, stuffed with a mixture of meat and cheese Little pies
Pastasorten Tortelloni.JPG Tortelloni Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term tortelloni is also used for a larger variety of tortellini) Large little pies

Irregular shapes[edit]

Image Type Description Translation
Cappelli del prete Priest's hats [28][29]
Gnocchi with truffle.jpg Gnocchi Thick, soft dumplings that may be made from semolina,[30] ordinary wheat flour,[31] flour and egg,[32] flour, egg, and cheese,[33] potato,[34] breadcrumbs,[35] or similar ingredients.[36][37][38] Lumps; may derive from nocchio, a knot in the wood,[39] or from nocca (knuckle), or from gnocco (dumpling).[40]
Maltagliati Irregular shapes of flat pasta formed from scraps of pasta production.
Passatelli-piato.JPG Passatelli Formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. It is typically found in Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [41]
Spätzle-02.jpg Spätzle German egg pasta that is either round in shape, or completely irregular (when hand made) Means "little sparrow" in Swabian German.

See also[edit]

References[edit]

  1. ^ Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN 1452106908
  2. ^ The Digital Pasta Book 1 / Italian pasta - H.W. Gade - Google Books
  3. ^ http://www.foodsubs.com/PastaShapes.html
  4. ^ a b Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008).
  5. ^ a b c d e f g h i j k Why Italians Love to Talk About Food - Elena Kostioukovitch - Google Books
  6. ^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books
  7. ^ Oretta Zanini De Vita (2009). Encyclopedia of Pasta. University of California Press. pp. 145–147. ISBN 978-0-520-25522-7. 
  8. ^ "Lasagne". Oxford Dictionaries Online. Oxford University Press. Retrieved 18 June 2013. 
  9. ^ a b 2 Meatballs in the Italian Kitchen - Pino Luongo, Mark Strausman - Google Books
  10. ^ Cannelloni Recipes Organization. "Cannelloni Recipes". Retrieved 2012-08-26. 
  11. ^ "Waitrose Macaroni". waitrose.com. Waitrose. Retrieved 3 Sep 2014. 
  12. ^ "macaroni". Oxford Dictionaries. Oxford University Press. Retrieved 3 Sep 2014. 
  13. ^ Cucina Napoletana - Arturo Iengo - Google Books
  14. ^ Making Artisan Pasta: How to Make a World of Handmade pasta, Stuffed Pasta ... - Aliza Green - Google Books
  15. ^ Slim and Healthy Italian Cooking - Polvay - Google Books
  16. ^ 365 Ways to Cook Pasta: For Every Season, For Every Reason, a Pasta Lover's ... - Marie Simmons - Google Books
  17. ^ a b Naples at Table: Cooking in Campania - Arthur Schwartz - Google Books
  18. ^ The Food of Campanile: Recipes from the Famed Los Angeles Restaurant - Mark Peel, Nancy Silverton - Google Books
  19. ^ a b The Florida Keys Cookbook, 2nd: Recipes & Foodways of Paradise - Victoria Shearer - Google Books
  20. ^ a b Joseph Froncioni. "DESIGNERS’ PASTA PASTS - Extreme pasta shapes that never made it.". 
  21. ^ "RADIATORI". The Geometry of Pasta. 
  22. ^ "The Cook's Thesaurus, Pasta Shapes". 
  23. ^ Kyle Phillips. "Trofie". About.com. 
  24. ^ a b Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English ... - Lourdes Castro - Google Books
  25. ^ Paolo Rossi. "The Different Types of Pasta.". 
  26. ^ "Merriam Webster". http://www.merriam-webster.com. Retrieved 10 June 2013. 
  27. ^ "What the heck is a maultaschen and why would I want to make a casserole out of it?". Retrieved 24 March 2012. 
  28. ^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books
  29. ^ Bella Tuscany - Frances Mayes - Google Books
  30. ^ Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853
  31. ^ Buonassisi, recipe #831-833
  32. ^ Buonassisi, recipe #837-838
  33. ^ Buonassisi, recipe #839-840
  34. ^ Buonassisi, recipe #854-857
  35. ^ Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."
  36. ^ Waverley Root, The Food of Italy, 1971 passim
  37. ^ Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim
  38. ^ Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim
  39. ^ Oxford English Dictionary, 2nd edition, 1989
  40. ^ Zingarelli Nicola (2008), Dizionario della Lingua Italiana, Bologna, Zanichelli
  41. ^ Maria Pia Hellrigl recipe